COCONUT MANGO CREAM CAKE
 
 
Temp: 350 F (For toasting the coconut flakes and the cake) center rack
Toasting time for the coconut flakes: 6-8 minutes
Bake time for the cake: 22-25 minutes
Serves: 8-10
Two 8-inch round cake pans: Grease the pans with butter flavor Crisco, line the bottom with parchment paper, grease the paper and lightly flour the paper and sides of the pans
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • FOR THE CAKE:
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk, room temperature
  • FOR THE FILLING & FROSTING
  • 2 ½ cups heavy cream
  • 4 TBSP sugar
  • 1 ½ tsp vanilla extract
  • 1 cup diced ripe yellow (Ataulfo) mango (about 1 large)
  • 1 cup sweetened coconut flakes
Instructions
  1. Preheat oven to 350 F center rack.
  2. Line a cookie sheet with aluminum foil. Spread 1 cup sweetened coconut flakes in a thin layer on the foil. Bake for about 6-8 minutes, or until light golden brown. Keep a close eye on the coconut as it tends to burn easily. Use a heat proof spatula to turn the coconut flakes couple of times for uniform browning. Set the toasted coconut aside to cool.
  3. Grease the bottom and sides of two 8-inch round pans, line the bottoms with parchment paper, grease the paper and then lightly flour the paper and sides.
  4. Sift the flour, baking powder, baking soda and salt into a bowl. Set aside.
  5. Use the beater attachment to beat the butter and sugar on medium speed until pale and fluffy. Add the vanilla extract. Continue beating and add eggs one at a time and beat to incorporate after each addition.
  6. Reduce the speed to low and alternate adding the flour mixture and buttermilk. Beat to incorporate after each addition. Start and end with the flour mixture.
  7. Pour the batter in the prepared pans and bake in 350 F preheated oven for 22-25 minutes, or until the cake edges look golden brown and a toothpick inserted in the center of the cake comes out with only a few crumbs.
  8. Immediately invert the cakes on a cooling rack and peel away the papers and let cool face down completely before filling and frosting.
  9. To make the whipped cream, whip the heavy cream and 4 TBSP sugar in a chilled bowl of a mixer with chilled whisk attachment until soft peaks form. Add the vanilla extract and whip until stiff peaks form.
  10. To make the filling, fold in the diced mango into 1 cup of the whipped cream.
  11. Place the bottom cake layer on the serving platter (right side up). Top with the whipped cream and mango filling.
  12. Place the top layer on the filling (bottom side up). Frost the top and sides of the cake with the remaining whipped cream.
  13. Sprinkle some of the toasted coconut evenly on top. Next, scoop small amounts of toasted coconut in the palm of your hand and press to the sides of the cake.
  14. Once the cake is garnished with the toasted coconut flakes, it is best served within a couple of hours.
Notes
Once the frosted cake is garnished with crispy toasted coconut flakes it should be enjoyed within a few hours, otherwise the flakes will lose their crispy texture. If you wish, you may prepare the cake a day in advance and frost it with the whipped cream and refrigerate it without adding the toasted coconut on top, and then the next day garnish the cake with the crispy flakes before serving.
Recipe by Persian Mama at http://persianmama.com/coconut-mango-cream-cake/